MSG Free No-Cook Hummus
Creamy, bright, and deeply satisfying, this hummus comes together entirely in a food processor with a short list of whole ingredients you can actually read. Store-bought versions are notorious for sneaking in additives and flavor enhancers that have no business being in a simple chickpea dip, so making it at home is the cleanest way to go. The technique here is what sets it apart — blending the garlic with lemon juice first, then whipping the tahini before the chickpeas ever hit the bowl, builds a silky, pale base that turns genuinely luxurious. A drizzle of good olive oil and a dusting of smoked paprika at the end make it look like something you'd order at a restaurant. Every ingredient is straightforward and naturally free of hidden flavor additives, so what you taste is exactly what you put in. It's the kind of recipe you'll stop buying and start making every single week.
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Learn more →Ingredients
6 servings
- 1 can (15 oz) chickpeas, drained, liquid reserved
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 2 tbsp extra-virgin olive oil, plus more for serving
- 2–4 tbsp reserved chickpea liquid or cold water, as needed
For serving
- ¼ tsp smoked paprika (optional)
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Add the garlic and lemon juice to the bowl of a food processor and pulse 5–6 times until the garlic is finely minced.
- 2
Add the tahini, cumin, and salt. Process for about 1 minute, until the mixture is thick and slightly pale.
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